Greek Yogurt Protein Cheesecake with Mixed Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Baked Greek yogurt and vanilla protein cheesecake on a nutty almond crust, topped with a warm and jammy mixed berry compote.

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NUTRITION

443kcal
Protein
41.6g
Fat
16.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

160g Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Almond Flour

1 tsp Coconut Oil, melted

150g Mixed Berries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener (optional)

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the pan to form the crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth.

  • 4

    Pour the cheesecake mixture over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.

  • 6

    Remove from the oven and allow it to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to fully set.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a jammy compote.

  • 8

    Once the cheesecake is chilled, spoon the warm berry compote over the top before serving.

Greek Yogurt Protein Cheesecake with Mixed Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Baked Greek yogurt and vanilla protein cheesecake on a nutty almond crust, topped with a warm and jammy mixed berry compote.

NUTRITION

443kcal
Protein
41.6g
Fat
16.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

160g Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Almond Flour

1 tsp Coconut Oil, melted

150g Mixed Berries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener (optional)

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the pan to form the crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth.

  • 4

    Pour the cheesecake mixture over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.

  • 6

    Remove from the oven and allow it to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to fully set.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a jammy compote.

  • 8

    Once the cheesecake is chilled, spoon the warm berry compote over the top before serving.